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Stuffed Mushrooms

Stuffed mushrooms are a savory appetizer featuring large mushroom caps filled with a flavorful mixture of cheese, herbs, and chopped stems. Baked until golden and bubbling, they develop a tender, juicy interior with a crispy top. The dish combines earthy mushroom aroma with cheesy richness and aromatic garlic, creating a cozy, irresistible bite.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 8 large large mushroom caps (e.g., portobellos or creminis) preferably firm and plump
  • 1/2 cup cheddar cheese shredded
  • 1/4 cup Parmesan cheese grated
  • 2 cloves garlic minced
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon fresh thyme chopped
  • 2 tablespoons olive oil
  • 1/4 cup chopped mushroom stems finely chopped
  • 1 dash salt
  • 1 dash black pepper

Equipment

  • Baking sheet
  • Small spoon or melon baller
  • Oven
  • Mixing bowl

Method
 

  1. Preheat your oven to 190°C (375°F). Gently clean the mushroom caps with a damp cloth and remove the stems, setting them aside.
  2. Finely chop the mushroom stems and set aside. In a mixing bowl, combine the chopped stems, minced garlic, chopped parsley, chopped thyme, shredded cheddar, grated Parmesan, and a drizzle of olive oil. Season with a pinch of salt and black pepper.
  3. Use a small spoon or melon baller to carefully fill each mushroom cap with the cheese mixture, pressing it in so it stays snug.
  4. Arrange the stuffed mushrooms on a baking sheet lined with parchment paper, spacing them evenly. Drizzle a little olive oil over the tops for extra crispiness.
  5. Bake in the oven for about 20 minutes, until the filling is golden and bubbly, and the mushroom caps are tender.
  6. If you like a crispy top, switch to broil mode for 2 minutes, watching closely to prevent burning.
  7. Remove from the oven and let the mushrooms rest for about 5 minutes. Serve warm, perhaps with a sprinkle of extra herbs for color.